Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, June 27, 2018

Radish Leaves

I’m loving the radishes at the Farmer’s market these days, and the leaves too. No need to let them go to waste, here are a few great things to do with them. But before trying any of them wash and dry the leaves well in cold water to remove any dirt.

The easiest option is to add them to a salad. This time of year the leaves are small and delicate and will make for a delicious peppery accent to most greens. As they get larger, coarser, and bitterer, it’s better to sauté them with olive oil and garlic until tender. Use them right away or stick them in the fridge for another time, they’ll keep for at least a week. They’re delicious as a room temperature side dish, or added to scrambled eggs, soup, or stew.

If you’re feeling more adventurous, try a radish leaf pesto, it’s definitely for lovers of all things bitter. For a less bitter pesto, use half radish and half spinach leaves. Happy summer!

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